Mini Churro Muffins Recipe
How to make Mini Churro Muffins? Mini Churro muffins are very delicious and yummy with hot chocolate.
Servings 24 mini muffin
- ¾ cup + 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon baking soda
- ⅓ teaspoon table salt
- ½ cup canola oil
- 1 egg, beaten
- ¾ cup + 2 tablespoons club soda
- ⅓ white sugar
- 1 teaspoon ground cinnamon
Preheat oven to 475 and grease a 24-cup mini muffin pan. Combine flour, cornstarch, baking soda, and salt in a large bowl. Use a fork to whisk oil and egg together in a separate bowl. Add the egg mixture and club soda to the dry ingredients. Use a fork to whisk everything together very quickly. The batter will be a little lumpy but don't worry--just don't over mix!
Use a rubber spatula to put batter in a large ziplock bag. Seal the bag and snip a corner off. Fill each muffin cup almost all the way (you will exactly 24 mini muffins). Alternatively, you can just pour the batter directly from the bowl. Bake for 15 minutes until muffins are crisp on the outside.
As the muffins bake, mix sugar and cinnamon in a large bowl. Take the muffins out of the oven and cool for 1 minute. Turn out into the cinnamon sugar and toss to coat. Serve immediately with a cup of extra thick hot chocolate for dunking!